This recipe for Christmas pinwheel cookies has been my favorite holiday baking project for years. I fell in love with the spiraled red, green, and vanilla layers the first time I rolled one out on a kitchen counter dusted with powdered sugar and laughter. I first made these during a December cookie swap when I had just a pantry of basics and a head full of holiday ideas; they arrived on the platter looking like little candy canes in cross-section and vanished within an hour. The balance of a tender, buttery dough and a crisp edge once baked makes every bite both nostalgic and celebratory.

These cookies taste like classic sugar cookie dough but with a visual flourish that makes them feel special. The texture is slightly dense and tender in the center with a thin, golden edge when baked correctly. The short mixing time avoids overworking the gluten, keeping the layers soft. Rolling three color layers into a tight log is meditative — the dough responds well when kept cool, and the slices hold their swirl beautifully. These are the cookies I bring to family gatherings, and my niece always requests them for school parties because they’re colorful and durable for transport.

Ingredients

• Unsalted butter (2/3 cup): Use high-quality European-style butter if possible for a richer flavor and better spread control. Soften to room temperature but not greasy—about 20 minutes on the counter.
• Granulated sugar (2/3 cup): Provides structure and a clean sweetness. Measure by spooning into a cup then level for accuracy; organic cane sugar works well.
• Large egg (1): Binds the dough and adds tenderness. Use an egg at room temperature so it emulsifies into the butter smoothly.
• Vanilla extract (1 teaspoon): Adds warm, rounded flavor; pure vanilla extract is preferred over imitation for best results.
• All-purpose flour (1 3/4 cups): The backbone of the dough. Spoon and level for precise measurements; if you prefer a slightly more tender bite, swap 2 tablespoons with cornstarch.
• Kosher salt (1/2 teaspoon): Enhances sweetness and balances flavor — Diamond Crystal or Morton are both fine but note Morton is slightly saltier by volume.
• Baking soda (1/4 teaspoon): Small amount for lift and lightness; it helps prevent the cookies from being overly dense after chilling.
• Red & green gel food coloring: Gel colors provide vivid tones without adding liquid. Use brands like AmeriColor for consistency.
• Red sanding sugar: For garnish and sparkle on the cookie edges; provides a festive crunch and shine.

Instructions

Make the base dough: Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until creamy, about 3 to 4 minutes. The mixture should lighten in color and feel smooth to the touch. Add the egg and vanilla and beat until incorporated, scraping down the bowl so nothing clings to the sides. Combine dry ingredients and mix: In a medium bowl whisk together the flour, kosher salt, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined. Avoid overmixing — stop when no streaks of flour remain. The dough should hold together without being greasy. Divide and color: Turn the dough onto a lightly floured surface and divide it into thirds. Return one third to the mixing bowl, add a small amount of red gel food coloring, and beat until evenly colored. Repeat with another third using green gel coloring. Leave the final third plain. Form each portion into a smooth ball, wrap tightly in plastic wrap, and refrigerate for 1 hour so the dough firms up for easier rolling. Roll each portion: Between two sheets of parchment paper, roll each chilled ball into a 7-inch square. Keep pressure even to maintain uniform thickness. Refrigerate each sheet between the parchment for 15 minutes to relax the dough and keep edges sharp when stacked. Stack and form the log: Place the red sheet on a clean piece of parchment, then the green, then the plain sheet on top. Add a final sheet of parchment and gently roll the stack into a 12×8-inch rectangle. Remove the top parchment, then starting at a long side, roll tightly into a log. Wrap in parchment and freeze for 1 hour — freezing helps the log keep its shape when slicing. Slice and bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Using a serrated knife, cut the chilled log into 1/3-inch slices; a sawing motion reduces squashing. Roll the edge of each slice in red sanding sugar and place 1 inch apart on prepared sheets. Bake 8 to 10 minutes until set and the edges just begin to color. Cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.

Storage Tips

Store cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for up to 5 days; refrigerate for up to 2 weeks if you prefer chilled texture. To freeze, place slices on a tray until firm, then transfer to a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature in a single layer for 30 minutes before serving. For best results when freezing, flash-freeze slices before stacking to retain spiral definition.

Ingredient Substitutions

If you need dairy-free options, substitute the butter with a firm, block-style dairy-free spread measured cup-for-cup — note texture may be slightly different. For an egg-free version, use a commercial egg replacer or 3 tablespoons of aquafaba; the dough may be more delicate to handle. To make chocolate pinwheels, replace one colored layer with cocoa dough (swap 2 tablespoons of flour for 2 tablespoons unsweetened cocoa) and adjust sugar slightly. For a lower-sugar version, use a sugar substitute formulated for baking but expect some texture change.

Serving Suggestions

Serve on a festive platter alongside peppermint bark and spiced nuts. These biscuits pair beautifully with hot cocoa or mulled cider; the vanilla-dusted center complements warm spices. For gifting, stack in decorative tins with parchment dividers and a ribbon. Garnish with a sprig of rosemary or a few cranberries on a cheese board for holiday color contrast. They also cut nicely into cookie sandwiches using a small amount of buttercream or cream cheese filling.

Cultural Background

Pinwheel-style cookies are a modern twist on classic rolled biscuits and decorative European biscuits that emphasize pattern and presentation. Spiraled pastries have been made for centuries, often to show decorative skill and to celebrate holidays. The red-and-green colorway is a recent holiday adaptation inspired by Christmas palettes and makes simple sugar dough feel ceremonious — a contemporary holiday tradition that blends visual appeal with approachable technique.

Seasonal Adaptations

For winter, add 1/2 teaspoon of ground cinnamon to the plain layer for a warm note. At Valentine’s Day, switch to red and white layers and use pink sanding sugar. For spring, substitute natural matcha powder for the green layer for subtle tea flavor and earthy color. Holiday flavors like peppermint extract (use sparingly) or a smear of apricot jam between stacked layers can create distinctive seasonal variations while keeping the pinwheel method intact.

Meal Prep Tips

Prepare dough a day or two ahead: complete the dough, color, and chill the sheets individually, then stack and roll the log just before freezing or baking. For efficient baking, slice the log and freeze slices on a tray so you can bake straight from frozen — add an extra minute or two to the bake time. Label containers with baking dates and plan 8–10 minutes per tray when scheduling baking for parties or gift prep sessions.

These cookies are a joyful, hands-on holiday project that rewards patience with beautiful results. Whether shared with neighbors or stacked in tins for family, they bring bright color and classic flavor to any gathering. Give the technique a try and make the spiral your own.